2008 Portability Study: Portability rules

Seventy-five percent of operators are looking to grow their grab-and-go business.

“In the last three years, the numbers have been trending downward a bit,” she says. “Our total meals for the system are up, so students are going [back] a little more to the dining halls, rather than takeout.”

Despite growing concerns about the role packaging plays in adding to the waste stream, plastic and foam still rule when it comes to portable foods. On average, 60% of respondents said they use plastic wrap or containers. Fifty-three percent offer foam containers, 49% use plastic clamshells, 48% use plastic salad bowls with clear lids and 42% use paper containers.

Only 28% offer biodegradable containers, with colleges and universities (47%) most likely to make such packaging available. Only 15% of schools make use of biodegradable packaging.

Pricing, of course, is one issue with biodegradable packaging. But some operators say it is becoming less expensive to buy such materials. Martha Jefferson’s Boucher noted her department was given administration’s blessing to purchase more environmentally-friendly packaging as prices began to inch closer to what it costs for other types of portable packaging.

Some operators and food management companies are looking to deal with the packaging issue by making reusable bags, which customers can then carry with them whenever they want food to go. Aramark, for example, rolled out its “Grab and Go Green” bags at B&I accounts on Earth Day.

But perhaps the most interesting approach to packaging can be found at the University of Colorado in Boulder, where Dining Services is using containers with aluminum bottoms.

“We partnered with an environmental residence academic program,” explains Amy Beckstrom, director of Dining Services. Every year they study a different component of dining services. Their recommendation, after looking at foam versus plastic versus paper, was that we should use aluminum-bottomed grab-and-go containers.”

Beckstrom likens the new containers to the old TV dinner-style packaging. She says the program studied the carbon footprint made by manufacturing and recycling the aluminumware and found that it was smaller than other types of packaging.

“We may have the ugliest containers out there, but we do market that fact, saying, ‘This is why you’re seeing these types of containers.’ We serve everything in them; we eliminated Styrofoam and clamshell containers.”

Beckstrom adds the department also offers customers reusable bags.

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources